Jam Kolaches

SUBMITTED BY: Karen Wood PHOTO BY: opal~/~dragonfly

" These cookies from Poland can be made with different flavors of jam."

SERVINGS & SCALING

Original recipe yield: 2 dozen

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INGREDIENTS

1/2 cup butter, softened
3 ounces cream cheese, softened
1 1/4 cups all-purpose flour
1/4 cup strawberry jam
1/4 cup sifted confectioners' sugar

READ REVIEWS (24)

DIRECTIONS

Beat butter or margarine and cream cheese in mixer bowl until light and fluffy. Add flour gradually, beating well after each addition.
Roll dough to 1/8 inch thickness on lightly floured surface. Cut into 2-inch circles. Spoon 1/4 teaspoon jam into center of each circle. Fold opposite edges together, slightly overlapping edges.
Place 2 inches apart on greased cookie sheet. Bake at 375 degrees F (190 degrees C) for 15 minutes. Remove to wire rack to cool. Sprinkle with confectioners' sugar.

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REVIEWS

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Reviewed on Dec. 1, 2003 by JOANNAMAN

Excellent cookies. Not alot of ingredients, but it still takes awhile to prepare. I used a pasty cutter and cut out small squares instead of circles, they were much easier to overlap over the cookie. Also, I used Solo pie and pasty filling instead of the jam.

10 users found this review helpful

Reviewed on Dec. 1, 2003 by A.M.

They tasted okay, but they didn't stay overlapped and most of the jam baked out. Solo canned filing might have been better, but how do you keep them from opening up.

3 users found this review helpful

Reviewed on Aug. 10, 2007 by MAMAJOSH

This is a family recipe for me as well so I have made literally thousands of these cookies over the years. A few comments/suggestions. First, they aren't the same as danishs so if that's what you are wanting then keep looking. Second, these really should only be made with butter. Margerine just isn't the same. Third, we always prepare the dough the night before and refrigerate it overnight. The dough needs to be cold and rolled as thin as possible. I think this will help with some of the complaints about the cookies not sealing well. Finally Solo filling really is the best. The consistancy is thicker and better suited for these cookies.

2 users found this review helpful

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